Ingredients

Directions

Heat oven to 425 degrees F. Tear off four 12-inch squares of parchment paper and arrange on 2 baking sheets.

Divide the lemon, red pepper, fennel, onion, and capers among the squares. Place the fish pieces on top and season with 1/4 teaspoon each salt and pepper.

Top each with another square of parchment. Fold each edge up and over 3 times. Then fold each corner of the packet under itself to create a seal that will remain intact while the packet is in the oven. Transfer the baking sheets to the oven and bake for 15 minutes.

Transfer each packet to a plate. Gently lift the top piece of parchment. Using a paring knife or scissors, cut an X in the center. Fold back the triangles, gently tearing open the paper, to expose the meal inside (be careful of the steam). Sprinkle with the fennel fronds and serve with the rice.